2 cups all-purpose flour
1 teaspoon baking powder
2 large eggs, beaten
4 tablespoons (1/2 stick butter), melted and cooled
2 - 3 tablespoons milk, more as needed
In a small mixing bowl, combine flour with baking powder and salt. With a fork, blend in eggs and cooled butter. Add milk, a tablespoon at a time, until thick dough is formed. (Dough should be sticky, but not runny.) Raise heat to bring stew broth to a boil. Drop dumpling dough into boiling broth by the teaspoonful; do not crowd dumplings. By the time all the dough has been dropped into the broth, some of the dumplings should have already begun to form and float to the top of the pot.
At this point, cover pot, lower heat to simmer, and continue to cook for about 10 minutes.
Makes about 25 small dumplings.
Peninsula Clarion ©2013. All Rights Reserved.